Using oatmeal flour or rice flour in beef stew to make it gluten-free
I'm minutes away from making a big double batch of beef stew for an out-of-town weekend with friends. The recipe (from "The New Best Recipe" -- I've made it before -- it's delish, though needs more black pepper) calls for a bit of flour to thicken the sauce/gravy.
Unfortunately one of the kids joining us has Celiac disease and is strictly gluten-free.
So, do you think it make sense to use rice flour (which I'd have to buy) or oatmeal flour (which would be preferable as I could just grind up some gluten-free oatmeal I have in the spice grinder)? Would either of these have the same properties when it comes to thicken up the gravy?
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